Winter salad with goat cheese au gratin

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 50 g Lamb's lettuce
  • 1/4 Head frisée salad
  • 1/4 Head radicchio salad
  • 8 Stem(s) Thyme
  • 2 small shallots
  • 5 TABLESPOONS white balsamic vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 5 TABLESPOONS Olive oil
  • 1 (200 g) Roll of soft goat cheese
  • 8 TSP liquid honey
  • 200 g small, red grapes (seedless)
  • baking paper

Directions

  1. 1

    Wash the salad, drain, clean and pluck into bite-sized pieces. Wash thyme, shake dry and chop coarsely. Peel and finely dice the shallots. Whisk vinegar, sugar, salt and pepper, fold in oil in a thin stream. Stir in the shallots, season to taste again

  2. 2

    Cut the cheese roll into about 8 slices and place the slices with the cut surface on a baking tray lined with baking paper. Spread 1 tsp honey and thyme on each slice. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 5 minutes

  3. 3

    Wash and halve the grapes. Remove cheese from the oven. Arrange salad with grapes, vinaigrette and 2 slices of goat cheese on plates. Roasted bread tastes good with it

Nutrition Facts

KCAL
390 kcal
CARBS
28 g
FATS
26 g
PROTEINS
11 g